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Sriracha Deviled Eggs

If you like Sriracha Rooster Sauce, you'll love these spicy Sriracha deviled eggs, and they're low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

My post on Perfect Hard-Cooked Eggs has been popular on the blog for a long time, and I make boiled eggs all year long because I love deviled eggs and I'm always experimenting with different combinations for the yolk fillings. I'm sure I wasn't the first one to think of seasoning deviled eggs with spicy Sriracha Rooster Sauce, but I absolutely loved how these Sriracha Deviled Eggs turned out.

The combination of yellow mustard and Sriracha I used in the yolk mixture turned the eggs a beautiful goldenrod color and the diagonally sliced green onions added just a bit of crunch. I made mine just slightly spicy, but if you really like the heat go ahead and use more Sriracha.

Follow the directions to make Perfect Hard-Boiled Eggs. After eggs have cooled, peel carefully and cut in half. (If you use eggs that are at least a few weeks old, they will be much easier to peel.)

Carefully remove the yolk from each egg half. Put yolks in a small bowl and arrange the 12 best white egg halves on a tray (or use them all if you're lucky enough to not get any mangled eggs!) Mash yolks thoroughly with a fork, then mix in the mayo, Greek yogurt, yellow mustard, Sriracha, and salt. Taste to see if you want more Sriracha.

Use a rubber scraper to put the egg yolk mixture into a small plastic bag, then cut off one corner and squeeze the yolk mixture out to fill the egg white halves. (I usually use a fork after to smooth out the filling.)

Clean green onions and thinly slice the green part on the diagonal. Sprinkle each egg with a few slices of green onion and serve.

These will definitely keep in the refrigerator for a day or two, so you might want to double the recipe.

Eggs are a great low-carb food, and this recipe is great for any phase of the South Beach Diet and most any other low-carb eating plan. Full-fat mayo is a limited food for South Beach, but in the small amount used in this recipe it would be okay.

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30 comments:

I would've never thought to add Sriracha to deviled eggs. Not sure why, I LOVE eggs and Sriracha almost always goes on top with I "fry" them. I am definitely trying these with our Easter Egg leftovers :D

I have to point out this fabulous trio of fun deviled eggs from my friend Chrysta: guacamole, buffalo wing, and sundried tomato basil. http://www.cuisineats.com/?p=451

I made all of them as an appetizer for the Passover Seder I hosted this week, and they were a hit! I think my favorite was the buffalo wing - I thought it would be the guacamole, but it turns out that you can't beat hot sauce and blue cheese!

Actually, the second time I made these, I unintentionally put the Sriracha in egg salad, as my eggs hadn't cooked all the way through. I had to cook more, then improvise. Egg salad (same recipe) seemed the easiest "save."

We love these and have been making them almost every week since the original post. The trick is to get them stuffed and into the fridge before "tasters" start hovering.

Really easy and dependably delicious! And we always have all of the ingredients on-hand. Thanks!

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